Chicken & couscous salad

Leftovers for lunch boxes
Chicken & couscous salad
Serves: 6
Preparation time: 15 minutes
Cooking time: 25 minutes


250g butternut pumpkin, peeled & cut into 1cm cubes

1 Spanish onion, cut into thin wedges

Olive oil spray

1 cup cous cous, preferably wholemeal

1 cup boiling water

500g leftover cooked chicken or skinless BBQ chicken, chopped

1 cup coriander and/or mint, chopped

1 cup baby spinach leaves

2 tbsp pepitas

1 cup fresh cherries, deseeded & halved

1 lemon, juiced

1 tbsp extra-virgin olive oil

Salt & pepper


Preheat oven to 220°C. Place the pumpkin and onion on a lined baking tray and spray with olive oil. Roast for 20 minutes or until browned. Remove and cool.

Pour the boiling water into a large bowl. Add the couscous, stir, cover and stand for 5 minutes. Fluff with a fork and cool.

Combine the remaining ingredients in a large bowl. Add the pumpkin, onion and couscous and season. Toss gently to combine.


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